Beetroot Hummus

A colourful and delicious dip

45 Minutes

Serves 8

What you'll need…

  • 250g Beetroot
  • 400g Tin of chickpeas
  • 1 Teaspoon cumin seeds
  • 1 Garlic clove
  • 1 Teaspoon ground coriander
  • 1/2 Teaspoon sea salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • Black pepper
Depositphotos 108193834 s 2019

The method


Begin by peeling your beetroot and boiling until soft (around 30-40 minutes). Set aside and allow to cool, then roughly chop.


Gently fry the cumin seeds in a dry pan for 1-2 minutes before removing from the heat.


Place the boiled beetroot, chickpeas, garlic, coriander, and olive oil into a food processor. Add the cumin seeds and lemon juice and then add pepper to your taste. Blitz until smooth.


Make sure you taste and season to your liking, enjoy!

Recipe from BBC.

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